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1-3 of 3 results for Author: m shafiur rahman (sorted by Publication Date, showing all)
  1. Food Properties Handbook, Second Edition

    Edited by M. Shafiur Rahman

    Series: Contemporary Food Science

    Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the...

    Published May 28th 2009 by CRC Press

  2. Handbook of Food Preservation, Second Edition

    Edited by M. Shafiur Rahman

    Series: Food Science and Technology

    The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing...

    Published July 16th 2007 by CRC Press

  3. Handbook of Food and Bioprocess Modeling Techniques

    Edited by Shyam S. Sablani, Ashim K. Datta, M. Shafiur Rahman, Arun S. Mujumdar

    Series: Food Science and Technology

    With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of...

    Published December 19th 2006 by CRC Press

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